Mango mousse is a light fruit mousse with a delicate, tropical flavour. This recipe follows the basic mousse recipe. Quantities are approximate and I have used tinned mango pulp. Tinned puree is already sweetened, so don't add any more honey, unless you have a sweet tooth. I guess, it will work with many other fruit purees like peaches, apricots, soft berries etc. Apricot and peaches will need to be blanched, before pureeing, to stop them discolouring. Serves 6

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Ingredients

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400 ml. mango puree, tinned or pulp of 2 large...ish, ripe mangos

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300-400 ml. fresh double cream

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2-3 egg whites**

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1/2 of a sachet or 5 gm. unflavoured gelatine*

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2 tbs. honey, if you like your mousse to be sweeter (optional)

Instructions

1.

If using fresh mangoes, peel mangoes. Slice as much flesh off the stones as you can. Puree the flesh in a blender or processor to make a puree. Or, use tinned puree, directly from the tin.

2.

Put a couple of tablespoons of hot water in a small bowl, sprinkle the gelatine over the hot water and allow to stand for a few minutes, to soften the gelatine. If it doesn’t dissolve fully, stand the bowl in hot water for a few minutes. It will melt and dissolve. Check instrustion on the pakage, in case it gives different instructions.